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Chickpea Cake

by Emma Widdowson

Chickpea Cake

Ingredients

  • 250g Chick Peas, Tinned, Organic, Tesco
  • 5g Vanilla Extract, Average
  • 1 Tsp/2g Baking Powder, Average
  • 3 Egg/168g Eggs, Medium, Average
  • 100g Cheese, Quark, Average
  • 25g Sweetener, Granulated, Splenda

Method

Pre heat oven to 180 degrees

1. Spray a 7 inch cake tin with fry light and leave to one side.

2. Drain the chick peas and rinse thoroughly with water.

3. Place the chick peas in a blender and blend until smooth then add the eggs and blend again.

4. Add the sweetener, vanilla extract and baking powder.

5. Blend again until mixed in.

6. Place the mixture in the tin and bake in the over for 20 mins or until it has risen and is firm to touch.

7. Take out the over and leave to cool.

Whilst the cake is cooling place one tub of quark in a bowl and add sweetener to taste then mix together.

Once the cake has cooled cut in half and add half the quark mixture and sandwich the 2 halves together.

Spread the remaining quark on top of the cake and add some fresh fruit for decoration.

Comments

A surprising yet extremely effective use of chick peas. Nice subtle flavour. If you need it, the quark can take the edge of any sweetness. Plus it's low calorie.

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